Crack Burger Recipe
This Crack Burger Recipe is juicy, cheesy and loaded with ranch flavor, cheddar, bacon jam, red onion and a creamy ranch burger sauce. It’s easy enough for busy weeknights and perfect for casual cookouts.
Servings: 4
Cost: $15
Equipment
- large skillet
- spatula
- measuring spoons
Ingredients
For the Burgers:
- 1 1/2 pounds ground beef preferably 80/20
- 1 tablespoon ranch seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 slices cheddar cheese
- 4 brioche burger buns toasted
- 4 tablespoons bacon jam plus more if desired
- Thinly sliced red onion
- Green leaf lettuce or butter lettuce
- Dill pickle chips optional
For the Crack Burger Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon ranch seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice or apple cider vinegar
- 1/2 teaspoon hot sauce optional
Instructions
- In a large bowl, gently combine the ground beef, ranch seasoning, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Mix just until combined, being careful not to overwork the meat.
- Divide the beef mixture into 4 equal portions and shape into patties slightly wider than the buns. Press a small indent into the center of each patty to help them cook evenly.
- Heat a skillet, grill pan or grill over medium-high heat. Cook the burgers for 3 to 4 minutes per side, or until they reach your preferred doneness.
- During the last minute of cooking, top each burger with a slice of cheddar cheese. Cover briefly, if needed, until the cheese is melted.
- While the burgers cook, stir together the mayonnaise, sour cream, ranch seasoning, Dijon mustard, pickle juice and hot sauce, if using.
- Spread a little sauce on the bottom bun, then add lettuce. Place the cheddar burger on top of the lettuce, spoon bacon jam over the cheese, then add red onion and pickles, if using. Finish with the top bun.
- Serve immediately while the burgers are hot and juicy.
Notes
- Do not overmix the beef mixture or the burgers can become dense and tough.
- For the juiciest burgers, use 80/20 ground beef. Leaner beef can dry out quickly.
- Shape the patties slightly wider than the buns because they will shrink as they cook.
- Pressing a small indent into the center of each patty helps them cook evenly and keeps them from puffing up.
- Toast the buns before assembling. Butter-toasting adds flavor and helps keep the buns from getting soggy.
- Place the lettuce on the bottom bun to create a barrier between the juicy burger and the bread.
- For a little heat, add pickled jalapeños, hot sauce or crushed red pepper to the bacon jam.
- The sauce is optional, but it makes the burgers extra creamy and adds even more ranch flavor.